Method of making fondant

ABSTRACT

The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for baked goods and baked goods that are completely or partially coated with the fondant according to the invention.

FIELD OF INVENTION

The prevent invention relates to fondants used as icing, coating, orfilling for baked goods.

BACKGROUND

Fondant or confectioner's sugar is used to produce conventional pastryicings. The adding of additional ingredients such as other sugars, fats,sugar alcohols, thickeners, emulsifiers, dyes and flavors is possible.

Fondants are soft, pasty sugar compounds that are used themselves toproduce various confections, as a filling, or as icing for foodstuffsand luxury foods. To produce a fondant, sucrose, glucose syrup, invertedsugar creams, and/or sugar alcohols, and water are used, for example.The compound is boiled and then processed into a soft paste via strongkneading and quick cool-down. Flavors or also foodstuff dyes can also besubsequently added. Fondant is usually produced by supersaturating asugar solution, particularly a sucrose solution. Excess sucrose isdissolved in hot water, wherein the sugar remains dissolved once thesolution cools down and thus forms a supersaturated solution. If seedcrystals are added to a supersaturated solution, the dissolved sucroseprecipitates out as crystals.

Before being used as icing on baked goods, for example, a fondantcomprises a two-phase sugar system made up of a sugar-containingliquid—thus non-crystalline phase—and a phase containing crystallinesugar. In the prior art, the crystalline sugar in the fondant is createdby precipitating out crystals from the liquid phase.

Fondant icing is often used to glaze baked goods or pastries, forexample donuts. If a fondant based purely on sucrose is used, thestorage stability or, respectively, the shelf life of the pastry isgreatly limited since sucrose has a hygroscopic effect and the icingtherefore becomes gooey during storage. In addition to fondants made ofsucrose, fondants made of trehalose are also known in the prior art. Dueto a high water content, however, trehalose as a solid tends to clumptogether and is therefore disadvantageous during processing.

DE 10 2010 055 577 A1 describes an isomaltulose-containing fondanthaving a non-crystalline hase made of glucose syrup. JP H8-89175 Adescribes various fondants based on isomaltulose or isomalt.

To summarize, conventional icings may become gooey because the moisturefrom the pastry migrates into the icing and/or the ambient humidity isabsorbed into the packaging due to the hygroscopic property of thesucrose and other sugars (fructose, glucose). If the icing becomesgooey, it runs down the pastry and collects at the base of thepackaging, which will reduce the microbiological stability. The pastrycan also become dry due to this. In addition, conventional transparenticings may not remain transparent because the moisture from the icingmigrates to a sweet pastry (for example a donut), such that thesolubility of the sugar in the icing is reduced and may result incrystallization of the present sugar (blooming), and therefore to aclouding.

SUMMARY OF INVENTION

The present invention addresses the above problems in the prior byproviding a fondant having high storage stability and low hygroscopicityafter use (for example as an icing), and that is particularly suitablefor use as a less gooey, preferably glossy, transparent foodstuffcoating or as a filling.

In another aspect, the present invention further provides a fondantenabling a transparent icing—particularly an icing whose transparency islong-lasting—and an improved and simplified production method for such afondant. In doing so, the fondant should preferably have sufficientsweetness, particularly without requiring that additional sweetenersnecessarily be added.

In another aspect, the present invention further provides a fondantcomprising a first non-crystalline phase and a second crystalline phase,wherein the non-crystalline phase contains isomaltulose and sucrose andwherein the crystalline phase contains isomaltulose.

In yet another aspect, the present invention further provides a fondantcomprising a sugar system made up of a first non-crystalline phase and asecond crystalline phase, wherein the non-crystalline phase containsisomaltulose and sucrose and wherein the crystalline phase containsisomaltulose.

In another aspect of the invention, the proportion of isomaltulose tosucrose in the non-crystalline phase (based on the total weight of theisomaltulose and sucrose in the non-crystalline phase) ranges from 20 to80 to 45 to 55. In another aspect of the invention, the proportion ofisomaltulose to sucrose in the non-crystalline phase (based on the totalweight of the isomaltulose and sucrose in the non-crystalline phase)ranges from 25 to 75 through 45 to 55. In another aspect of theinvention, the proportion of isomaltulose to sucrose in thenon-crystalline phase (based on the total weight of the isomaltulose andsucrose in the non-crystalline phase) ranges from 20 to 80 through 40 to60. In another aspect of the invention, the proportion of isomaltuloseto sucrose in the non-crystalline phase (based on the total weight ofthe isomaltulose and sucrose in the non-crystalline phase) ranges from25 to 75 through 40 to 60. In another aspect of the invention, theproportion of isomaltulose to sucrose in the non-crystalline phase(based on the total weight of the isomaltulose and sucrose in thenon-crystalline phase) ranges from 25 to 75 through 35 to 65.

In another aspect of the invention, the proportion of isomaltulose tosucrose in the fondant (based on the total weight of the isomaltuloseand sucrose in the fondant) is at least 25 to 75. In another aspect ofthe invention, the proportion of isomaltulose to sucrose in the fondant(based on the total weight of the isomaltulose and sucrose in thefondant) is no more than 85 to 15. In another aspect of the invention,the proportion of isomaltulose to sucrose in the fondant (based on thetotal weight of the isomaltulose and sucrose in the fondant) ranges from25 to 75 through 85 to 15.

In another aspect of the invention, the proportion of isomaltulose tosucrose in the fondant (based on the total weight of the isomaltuloseand sucrose in the fondant) is at least 30 to 70. In another aspect ofthe invention, the proportion of isomaltulose to sucrose in the fondant(based on the total weight of the isomaltulose and sucrose in thefondant) is no more than 75 to 25. In another aspect of the invention,the proportion of isomaltulose to sucrose in the fondant (based on thetotal weight of the isomaltulose and sucrose in the fondant) ranges from30 to 70 through 75 to 25.

In another aspect of the invention, the proportion of isomaltulose tosucrose in the fondant (based on the total weight of the isomaltuloseand sucrose in the fondant) is no more than 70 to 30. In another aspectof the invention, the proportion of isomaltulose to sucrose in thefondant (based on the total weight of the isomaltulose and sucrose inthe fondant) ranges from 30 to 70 through 70 to 30.

In another aspect of the invention, the proportion of isomaltulose tosucrose in the fondant (based on the total weight of the isomaltuloseand sucrose in the fondant) is at least 35 to 65. In another aspect ofthe invention, the proportion of isomaltulose to sucrose in the fondant(based on the total weight of the isomaltulose and sucrose in thefondant) is no more than 65 to 35. In another aspect of the invention,the proportion of isomaltulose to sucrose in the fondant (based on thetotal weight of the isomaltulose and sucrose in the fondant) ranges from35 to 65 through 65 to 35.

In another aspect of the invention, the proportion of isomaltulose tosucrose in the fondant (based on the total weight of the isomaltuloseand sucrose in the fondant) is at least 50 to 50. In another aspect ofthe invention, the proportion of isomaltulose to sucrose in the fondant(based on the total weight of the isomaltulose and sucrose in thefondant) is no more than 70 to 30. In another aspect of the invention,the proportion of isomaltulose to sucrose in the fondant (based on thetotal weight of the isomaltulose and sucrose in the fondant) ranges from50 to 50 through 85 to 15.

In another aspect of the invention, the proportion of isomaltulose tosucrose in the fondant (based on the total weight of the isomaltuloseand sucrose in the fondant) is at least 55 to 45.

In another aspect of the invention, the proportion of isomaltulose tosucrose in the non-crystalline phase (based on the total weight of theisomaltulose and sucrose in the non-crystalline phase) ranges from 20 to80 through 45 to 55, wherein simultaneously the proportion ofisomaltulose to sucrose in the fondant (based on the total weight of theisomaltulose and sucrose in the fondant) ranges from 30 to 70 through 85to 15.

DETAILED DESCRIPTION

In the context of the present invention, the percentile proportions ofthe individual components indicated for a composition of components addup to 100%, i.e. the total composition, unless stated and/or obviouslyotherwise.

In the context of the present invention, the term “fondant” isunderstood to be a two-phase sugar composition among other things,wherein the first phase is a non-crystalline phase and the second phaseis a crystalline phase. According to the invention, a fondant is, amongother things, usable as an icing or coating for foodstuffs, particularlybaked goods and confections, wherein the fondant is thereby applied tothe foodstuffs and subsequently dried. Before said use, the fondant ispresent in two-phase form as stated, wherein a person skilled in the artcan determine the quantity proportions of the phases and thecarbohydrates respectively contained therein, particularly sugars suchas sucrose and isomaltulose. After application and drying, the fondantbecomes an icing that is no longer two-phase. Unless stated otherwise,within the context of this invention the term “fondant” refers to thetwo-phase sugar composition before its use as (for example) icing or,respectively, before being dried.

Within the context of the present invention, the term “sugar system” isunderstood to be a mixture of at least two different sugars. Within thecontext of the present invention, the phrase “sugar system comprising acrystalline phase and a non-crystalline phase” refers, among otherthings, to a mixture of at least two sugars, wherein one of the sugarsis at least partially crystalline and at least one of the other sugarsis at least partially—particularly primarily orentirely—non-crystalline, and is present particularly as a syrup,solution, or especially a saturated solution.

Surprisingly, it has been shown that the desired icing properties couldbe improved via a suitable mixing ratio comprising isomaltulose andsucrose while using the physical/chemical properties and particularlyalso via application of a special production method.

It is been shown that the fondant according to the invention and theproduction method according to the invention can create an icing that isless gooey and can optionally also be transparent, and also will retainthese properties for up to 8 days in the packaged state.

The low solubility of a sugar causes a high aw value, a reducedmicrobiological stability and increased risk of crystallization. Thehigh solubility of a sugar causes a low aw value, an increasedmicrobiological stability and reduced risk of crystallization.

The low hygroscopicity of a sugar causes low sensitivity to increasedambient humidity, a lesser degree of stickiness and improved packagingstability. The high hygroscopicity of a sugar causes high sensitivity toincreased ambient humidity, a greater degree of stickiness and reducedpackaging stability.

Surprisingly, it has been shown that the aw value of the icings orcoatings produced from the fondants can be modified and set via theisomaltulose/sucrose ratios used in the fondants according to theinvention.

In a particularly surprising manner it has been shown that, due to theisomaltulose/sucrose ratios used in the fondants according to theinvention, the icings or coatings produced from the fondants have an awvalue that is similar or identical to that of pastries. In this manner,the migration of moisture from the icing/coating to the pastry or fromthe pastry to the icing/coating can advantageously be reduced orsuppressed.

The water activity (also known as aw value or Activity of Water) is anindicator of the freely available water in a material. It is defined asthe ratio of the water vapor pressure in a material (p) to the watervapor pressure of pure water (p0) at a certain temperature. The aw valueis normally considered an indicator of the shelf life of foodstuffs andinfluences the occurrence of microorganisms (spoilage microorganisms),which have differing demands on the freely available water.

Pastries, particularly deep-fried pastries, typically have an aw valueof less than 0.95 and greater than 0.88. Donuts, for example, often havean aw value of about 0.91. It is now been shown that icings and coatingshaving such an aw value of less than 0.95 and greater than 0.88 can beachieved via the isomaltulose/sucrose ratios used according to theinvention in the fondant, and particularly in the non-crystalline phaseof the fondant. If pastries (particularly deep-fried pastries,especially donuts) are therefore combined with a fondant according tothe invention (in particular if the fondant according to the inventionis applied to such a pastry), a pastry with an icing or a coating isachieved in which the aw values of the pastry and the icing or thecoating are similar or identical. In the context of the presentinvention, “similar aw values” preferably means a difference in the awvalues of no more than 0.03, especially preferably a difference in theaw values of no more than 0.02. This will reduce or suppress the watermigration between the icing or, respectively, the coating and the pastryso that the icing will not become sticky or crystallized over a longertimeframe, and the pastry also does not dry out due to increaseddehydration. Given a transparent icing or a transparent coating, it isthereby especially advantageous if the contained sugar does not becomecrystallized, because otherwise the transparency is lost and the icingor the coating is no longer transparent and becomes milky.

The synergistic effect thus results that the icing or the coating on theone hand is less sticky during storage, and on the other hand remainstransparent as needed.

In another aspect of the invention, the non-crystalline phase of thefondant according to the invention has an aw value of less than 0.95. Inanother aspect of the invention, the non-crystalline phase of thefondant according to the invention has an aw value of greater than 0.87.In another aspect of the invention, the non-crystalline phase of thefondant according to the invention has an aw value between 0.87 and0.95. In another aspect of the invention, the non-crystalline phase ofthe fondant according to the invention has an aw value between 0.89 and0.93. In a preferred embodiment, the non-crystalline phase of thefondant according to the invention has an aw value of about 0.91.

Surprisingly, it has also been shown that the aw value of thenon-crystalline phase is not influenced by adding the isomaltulose inthe crystalline phase.

It has also surprisingly been shown that the quantity proportions ofsucrose and isomaltulose that are used according to the invention aresufficient for achieving sufficient sweetness of the fondant. Fondantsaccording to the invention have about 50 to 70% of the sweetness potencyof sucrose-based fondants. This results in a sweetness that is perceivedto be pleasant and not too weak and that does not have to be enhanced.This is not the case when using trehalose. If needed, however, thesweetness can also be enhanced via the addition of fructose orsweeteners, for example.

In another aspect of the invention, the proportion of thenon-crystalline phase in the total carbohydrate composition of thefondant (weight TS of the non-crystalline phase in relation to the totalweight TS of the carbohydrates in the fondant) is from 30 to 70% byweight.

In the context of the present invention, “TS” refers to the drysubstance. In the context of the present invention, “total weight TS ofthe carbohydrates” refers to the total weight of all sugars and sugaralcohols contained in the respective reference product, thus for example“non-crystalline phase,” “crystalline phase,” or “fondant.” If therespective reference product does not contain any sugar alcohols, theterm “carbohydrates” refers to sugar. Accordingly, the phrase “totalweight TS of the carbohydrates” may be replaced by “total weight TS ofthe sugars.”

Isomaltulose is a low-glycemic sucrose isomer which is also known underthe name Palatinose™. In comparison to sucrose, isomaltulose has asweetness potency of 40%. The solubility of isomaltulose is 32 g per 100g water at 20° C., whereas sucrose has a solubility of 67 g per 100 gwater. Contrary to sucrose, isomaltulose is only mildly hygroscopic.Isomaltulose is usually produced enzymatically via fermentation and isnon-cariogenic. In a preferred embodiment, isomaltulose is used in theform of crystalline isomaltulose, wherein in a preferred form this canbe present in powdered form. It is especially preferable if Palatinose™PST-N (i.e. isomaltulose having a crystal particle size of 90% by weight<0.7 mm) or Palatinose™ PST-PA (i.e. an isomaltulose having a crystalparticle size of 90% by weight <0.05 mm) is used. Alternatively,Palatinose™ PST-PF (i.e. isomaltulose having a crystal particle size of90% by weight <0.1 mm) or Palatinose™ PAP-N (i.e. an isomaltulose havinga crystal particle size of 90% by weight <0.7 mm) may also be used.Alternatively, the isomaltulose in the crystalline phase has acrystalline particle size of from 1 to 100 μm, from 10 to 90 μm, 20 to80 μm, 30 to 80 μm, 40 to 80 μm, or from 50 to 80 μm, or from 10 to 60μm, or from 20 to 60 μm, or from 30 or 60 μm, or from 10 to 50 μm, orfrom 20 to 50 μm. The fondant according to the invention may in someembodiments have a crystal particle size of the isomaltulose in thecrystalline phase of 90% by weight <0.7 mm. The fondant according to theinvention may in some embodiments have a crystal particle size of theisomaltulose in the crystalline phase of 80% by weight >0.1 mm. The useof crystalline isomaltulose in these particle sizes leads to transparentfondants. Advantageously, isomaltulose as a solid with these crystalparticle sizes has less of a tendency to clump together since the watercontent in an embodiment is only about 5%. This enables a betterprocessing capability as compared to solely using trehalose in afondant, the water content of which can be 10%.

In another aspect of the invention, the crystalline phase iscoarse-grained. Small crystals degrade the transparency of the icingwhile coarse crystals will increase the transparency of the icing. Thus,it is desirable to use a coarse-grain crystalline phase if a transparenticing or a transparent coating is to be obtained from the fondantaccording to the invention.

In another aspect of the invention, at least 50% by weight or morepreferably at least 75% by weight of the crystals in the crystallinephase have a granule size of at least 0.1 mm.

In another aspect of the invention, at least 80% by weight of theisomaltulose crystals in the crystalline phase have a granule size of atleast 0.08 mm.

In another aspect of the invention, at least 80% by weight of thecrystals in the crystalline phase have a granule size of at least 0.1mm. In another aspect of the invention, at least 80% by weight of theisomaltulose crystals in the crystalline phase have a granule size of atleast 0.1 mm.

Surprisingly, it has been found that the fondant made according to theinvention results in a particularly homogenous, glossy, and transparenticing with coarse crystals on foodstuffs, for example baked goods,particularly deep-fried pastries. Even when using the fondants at 40 to55° C.—for example on hot deep-fried pastries—quick drying of the icingon the pastry is ensured. Furthermore, the storage stability of thefondant according to the invention is increased significantly and thehygroscopicity is low. Advantageously, a coating resulting from thefondant according to the invention will absorb little to no water at allfrom the interior of the coated product and the ambient air. When usedas a coating (for example as a glaze, thus a transparent coating), anespecially low stickiness results.

In another aspect of the invention, at least 90% by weight of thecrystals in the crystalline phase have a granule size of no more than0.7 mm. In another aspect of the invention, at least 90% by weight ofthe isomaltulose crystals in the crystalline phase have a granule sizeof no more than 0.7 mm.

In another aspect of the invention, the non-crystalline phase containsat least 20% by weight isomaltulose (weight TS of the isomaltulose inthe non-crystalline phase in relation to the total weight TS of thecarbohydrates in the non-crystalline phase). In another aspect of theinvention, the non-crystalline phase contains at least 45% by weightisomaltulose (weight TS of the isomaltulose in the non-crystalline phasein relation to the total weight TS of the carbohydrates in thenon-crystalline phase).

In another aspect of the invention, the carbohydrate proportion of thenon-crystalline phase is formed by at least 50% by weight of a mixtureof isomaltulose and sucrose.

In another aspect of the invention, the carbohydrate portion of thecrystalline phase is formed by at least 50% by weight isomaltulose.

In another aspect of the invention, the fondant has isomaltulose andsucrose as the only sugars. In another aspect of the invention, thefondant has no additional sugars or only traces of other sugars inaddition to isomaltulose and sucrose.

In another aspect of the invention, the fondant contains no more than 3%by weight glucose syrup.

In an alternative embodiment, the fondant contains fructose, preferablyin small quantities. In another aspect of the invention, the fondantcontains no more than 3% by weight fructose. If necessary, the sweetnesspotency can be enhanced by the fructose.

The fondant may also contain polydextrose, preferably in smallquantities, or particularly in a quantity of no more than 3% by weight.The fondant may also contain dextrins/maltodextrins (for exampleNutriose®), preferably in small quantities, or particularly in aquantity of no more than 3% by weight.

In an alternative embodiment, the crystalline phase only contains tracesof trehalose.

In a preferred embodiment, the crystalline phase contains less than 1%by weight trehalose.

In another aspect of the invention, the crystalline phase contains notrehalose.

In another aspect of the invention, the fondant only contains traces oftrehalose. In another aspect of the invention, the fondant contains lessthan 1% by weight trehalose. In another aspect of the invention, thefondant contains no trehalose.

In another aspect of the invention, the fondant may also containtrehalose in the crystalline phase, in addition to isomaltulose. In oneembodiment, the fondant may contain additional sugars—for exampletrehalulose—in addition to the previously mentioned sugars, namelyisomaltulose, sucrose, and trehalose.

In another aspect of the invention, the fondant may also containtrehalose in the non-crystalline phase, in addition to sucrose andisomaltulose.

In another aspect of the invention, the fondant contains no sugaralcohols. In another aspect of the invention, the fondant only containstraces of sugar alcohols. Alternatively, however, the fondant may alsocontain sugar alcohols.

In another aspect of the invention, the fondant does not have anysweetness potency enhancer or intensive sweetener. In an alternativeembodiment of the present invention, the fondant only has traces of asweetness potency enhancer or intensive sweetener. In an alternativeembodiment of the present invention, the fondant has 0.0 to 3.0% byweight of at least one sweetness potency enhancer or intensive sweetener(total weight of sweetness potency enhancer or, respectively, intensivesweetener in relation to the dry substance of the fondant).

Nevertheless, the fondant according to the invention advantageously hasa taste profile and most of all a sweetness potency that is sufficientfor replacing conventional, pure sucrose-containing fondants.

In another aspect of the invention, the fondant does not have any sugarsubstitutes, particularly no sugar alcohols and/or no intensivesweeteners, or has them only in trace amounts.

Within the context of the present invention, the term “traces” of asubstance preferably refers to quantity proportions of less than 1% byweight, particularly less than 0.9% by weight, preferably less than0.01% by weight.

In another aspect of the invention, the fondant contains 0.9 to 50% byweight water (in relation to the total weight of the fondant). Inanother aspect of the invention, the fondant contains 5 to 45% by weightwater (in relation to the total weight of the fondant).

In another aspect of the invention, the fondant according to theinvention contains from 10 to 40% by weight, preferably 15 to 35% byweight, especially preferably 10 to 30, preferably 15 to 30% by weight,particularly 15 to 25% by weight, especially 20 to 25% by weight water(in relation to the total weight of the fondant), particularly in thenon-crystalline phase.

The quantity proportion of water preferably relates to the water added,but not to the water of crystallization contained in the sugars.

In another aspect of the invention, the fondant contains 0.01 to 1.0% byweight (total weight thickening agent in relation to TS of the fondant)thickening agent. In another aspect of the invention, the fondantcontains 0.01 to 0.6% by weight (total weight thickening agent inrelation to TS of the fondant) thickening agent. In another aspect ofthe invention, the fondant contains 0.01 to 0.3% by weight, preferably0.01 to 0.2% by weight, particularly 0.01 to 0.1% by weight) totalweight thickening agent in relation to the dry substance of the fondant)of one or more thickening agents. The thickening agent may be selectedfrom the group consisting of agar, carrageen, and xanthan. In anotheraspect of the invention, Agar is the thickening agent. The use of atleast one thickening agent is of particular advantage, especially forusing the fondant as a coating fondant. Advantageously, therecrystallization of components of the sugar system is prevented and theflexibility and stability of the coating is ensured, even over a longertime period. Moreover, the use of at least one thickening agentadvantageously leads to an improved binding of the fondant to thefoodstuff, particularly pastry. The binding of the crystals in thefondant can thereby also be improved.

In another aspect of the invention, the fondant contains 0.01 to 3% byweight (in relation to TS of the fondant) of at least one preservativeapproved for foodstuffs, at least one flavor, or both.

In another aspect of the invention, the fondant contains 0.01 to 3% byweight (total weight of acid in relation to TS of the fondant) of atleast one organic acid approved for foodstuffs, one flavor, or both. Thefondant according to the invention preferably contains 0.01 to 3% byweight, 0.01 to 1% by weight, or 0.01 to 0.8% by weight (total weight ofacid in relation to the dry substance of the fondant) of an organic acidapproved for foodstuffs, a flavor, or both. The organic acid approvedfor foodstuffs may be citric acid, sorbic acid, or lactobionic acid. Theacids may also be added in the form of their salts, of course. Thefondant according to the invention may contain 0.01 to 3% by weight,0.01 to 1% by weight, or 0.01 to 0.8% by weight (total weight of acid inrelation to the dry substance of the fondant) citric acid. Such productsare characterized by an especially balanced taste profile.

The fondant according to the invention may contain potassium sorbate.The fondant according to the invention may contain 0.01 to 3% by weight,0.01 to 1% by weight, or 0.01 to 0.8% by weight (total weight of acid inrelation to the dry substance of the fondant) potassium sorbate.

It may also be provided that the fondant according to the inventioncontains food coloring.

In another aspect of the invention, a transparent glaze is formed fromthe fondant according to the invention. In another aspect of theinvention, the fondant according to the invention is made transparentvia drying.

The subject matter of the invention is also a method for producing afondant, particularly a fondant according to the invention, whereinsucrose in a non-crystalline phase containing isomaltulose and water isdissolved in a first method step and, in a second method step,crystalline isomaltulose is added to the solution obtained in the firstmethod step, thus obtaining a fondant.

In another aspect of the invention, the sucrose is added to a saturatedisomaltulose solution in a first method step. By adding the sucrose, asmall part of the dissolved isomaltulose is displaced and precipitatedout as crystals. However, this quantity proportion of crystallizedisomaltulose is very small and negligible in comparison to the quantityproportion of crystalline isomaltulose added in the second method stepthat does not dissolve in solution.

The method differs from conventional methods particularly in that thecrystalline phase is not obtained via the precipitation of crystals, butrather via addition of crystalline isomaltulose to the non-crystallinephase. The crystalline isomaltulose does not dissolve, but ratherremains in the crystalline phase.

The precipitation of crystals in conventional methods only results infine crystals. However, these are not suitable for producing transparenticings from the fondants. However, by adding the isomaltulose crystalsaccording to the invention, the crystal size can advantageously befreely selected and thus the later appearance of the icing formed fromthe fondant can be determined. Coarse isomaltulose crystals may also beadded in the second method step so that a transparent icing can resultfrom the fondant obtained.

In another aspect of the invention, crystalline isomaltulose is added inthe second step, wherein at least 50% by weight, more preferably atleast 75% by weight of the crystals have a granule size of at least 0.1mm.

In another aspect of the invention, at least 80% by weight of theisomaltulose crystals have a granule size of at least 0.08 mm. Inanother aspect of the invention, at least 80% by weight of the crystalshave a granule size of at least 0.1 mm. In another aspect of theinvention, at least 80% by weight of the isomaltulose crystals have agranule size of at least 0.1 mm.

Preferred quantities and proportions of isomaltulose, sucrose, and othercarbohydrates, sugars, and substances in the method according to theinvention result from the preferred specifications for the fondantaccording to the invention.

In another aspect of the invention, if the sucrose is added to thenon-crystalline phase in the first method step and the crystallineisomaltulose is added to the non-crystalline phase in the second methodstep in quantity proportions such that the proportions between theisomaltulose and sucrose in the non-crystalline phase (in relation tothe total weight of the isomaltulose and sucrose in the non-crystallinephase) ranges from 20 to 80 through 45 to 55, wherein at the same timethe proportion between the isomaltulose and the sucrose in the fondant(in relation to the total weight of the isomaltulose and the sucrose inthe fondant) ranges from 30 to 70 through 85 to 15.

In another aspect of the invention, crystalline sucrose is dissolved inthe first step.

In another aspect of the invention, the first method step includes thefollowing sub-steps: —adding a thickening agent to the non-crystallinephase;—heating the non-crystalline phase to 80 to 98° C.;—dissolvingsucrose in the non-crystalline phase; —lowering the temperature in thenon-crystalline phase to 40 to 70° C., particularly preferably to 55 to65° C.;

In another aspect of the invention, in the second step the crystallineisomaltulose is added to the solution obtained in the first method stepat a temperature of from 40 to 70° C., especially preferably at atemperature of from 55 to 65° C.

In another aspect of the invention, the method includes the followingsteps:

a) adding a thickening agent to the non-crystalline phase, containingisomaltulose and water;

b) heating the non-crystalline phase to 80 to 98° C. until thethickening agent has dissolved;

c) dissolving the sucrose in the non-crystalline phase;

d) lowering of the temperature of the non-crystalline phase to 40 to 70°C.;

e) adding crystalline isomaltulose to the solution tempered in step d);

wherein a fondant is obtained at the end of the method.

A preferred embodiment of the method additionally includes the followingsteps:

f) adding at least one preservative and/or at least one organic acid,preferably citric acid and/or potassium sorbate;

g) obtaining a fondant.

In an alternative embodiment, steps e) and f) may be switched. It maythus be provided that the at least one preservative is to be added tothe solution tempered in step d) before the crystalline isomaltulose.

In alternative embodiment, at least one flavor may also be added. The atleast one flavor may particularly be added in step f) in addition to theat least one preservative and/or the at least one organic acid.

In an alternative embodiment, steps a) and b) are replaced by thefollowing steps a1) and b1):

a1) adding isomaltulose and a thickening agent to water;

b1) heating the water to 80 to 98° C. until the thickening agent and theisomaltulose has [sic] dissolved, whereby a non-crystalline phase isobtained.

If necessary, a water loss caused by the heating may be compensated forbefore the second step or before step c).

The subject matter of the invention is also a fondant, an icing, acoating or a pastry filling that can be obtained according to the methodin accordance with the invention. The subject matter of the invention isalso a fondant, an icing, or a pastry filling obtained via the method inaccordance with the invention. Such a fondant or such a pastry fillingmay differ from fondants in the prior art due to the crystal size in thecrystalline phase and/or due to the quantity distribution of theisomaltulose and sucrose in the non-crystalline phase and/or in thefondant. Such an icing and such a coating may differ from icings andcoatings from the prior art due to the crystal size in the crystallineisomaltulose and/or due to the quantity distribution of the isomaltuloseand sucrose in the fondant and/or due to a reduced stickiness and longershelf life.

The subject matter of the invention is also the use of the fondantaccording to the invention as an icing, coating or filling forfoodstuffs or luxury foods, particularly baked goods or confections.

The subject matter of the invention is also particularly the use of thefondant according to the invention as a coating fondant (particularly asa glaze) for deep-fried pastries, for example donuts. In another aspectof the invention, the fondant according to the invention is used forglazing baked goods, particularly deep-fried pastries, donuts, cakes,pies, cookies, waffles, pastry shop products, bakery shop products orthe like.

Foodstuff or luxury food, particularly baked good or confection, whichis completely or partially coated with a fondant according to theinvention. Foodstuff or luxury food which is completely or partiallycoated with an icing or a coating obtained from a fondant according tothe invention. The subject matter of the invention is also a foodstuffand luxury food, particularly a baked good, which has been completely orpartially coated with the fondant according to the invention, whereinthe fondant is preferably transparent as a glaze after the coating anddrying.

In another aspect of the invention, if the foodstuffs and luxury foodsare baked goods, particularly deep-fried pastries, donuts, cakes, pies,cookies, waffles, pastry shop products, bakery shop products or thelike.

However, the present invention alternatively relates as well to the useof the fondant according to the invention as a filling, particularly infoodstuffs and luxury foods, especially in confections, particularlyconfections such as sweets or pastry shop products. In another aspect ofthe invention, the fondant from the present invention may therefore beused as a filling of, for example, chocolate products, pastry shopproducts, bakery shop products, filled chocolate candies, confectioneryproducts or the like.

The subject matter of the invention is also a foodstuff or luxury food,particularly confections containing a fondant according to the presentinvention.

Additional advantageous embodiments of the invention result from thedependent Claims.

EXAMPLES

The present invention is further explained in the following examples,wherein these are to be understood as non-limiting.

Example 1 Production Method for a Fondant According to the Invention

a) produce a saturated isomaltulose solution

b) add agar-agar as a thickening agent to the saturated isomaltulosesolution and heat to 95° C.

c) keep the preparation at 95° C. for 2 minutes in order for thethickening agent (agar-agar) to completely dissolve; subsequentlycompensate for water loss

d) add sucrose to sample and dissolve; maintain temperature at about 60°C. (step for reducing aw value)

e) add the crystalline isomaltulose at 60° C.; the crystals do notdissolve; the temperature reduces to about 50° C.

f) add citric acid and potassium sorbate

Example 2 Formulations

Formulation 1:

Isomaltulose for saturated solution: 10.8 g

Sucrose: 30.6 g

Water: 20.5 g

Agar-agar: 0.3 g

Citric acid: 0.1 g

Potassium sorbate: 0.1 g

Formulation 2:

Isomaltulose for saturated solution: 10.8 g

Isomaltulose for crystalline phase: 41.5 g

Sucrose: 26.7 g

Water: 20.5 g

Agar-agar: 0.3 g

Citric acid: 0.1 g

Potassium sorbate: 0.1 g

Formulation 3:

Isomaltulose for saturated solution: 10.8 g

Isomaltulose for crystalline phase: 45.3 g

Sucrose: 22.9 g

Water: 20.5 g

Agar-agar: 0.3 g

Citric acid: 0.1 g

Potassium sorbate: 0.1 g

Formulation 4:

Isomaltulose for saturated solution: 10.8 g

Isomaltulose for crystalline phase: 5.7 g

Sucrose: 62.5 g

Water: 20.5 g

Agar-agar: 0.3 g

Citric acid: 0.1 g

Potassium sorbate: 0.1 g

Formulation 5:

Isomaltulose for saturated solution: 10.8 g

Isomaltulose for crystalline phase: 60.6 g

Sucrose: 7.6 g

Water: 20.5 g

Agar-agar: 0.3 g

Citric acid: 0.1 g

Potassium sorbate: 0.1 g

The weight and quantity specifications are based on g Hg (gramcommercial weight). The bound water of crystallization is therefore alsoincluded in the specifications for isomaltulose.

The formulations were processed into fondants as shown in Example 1. Thefondants were applied to donuts and dried as a glaze.

Formulations 1, 2, 3 lead to glazes that did not become sticky, showedno or hardly any moisture formation, and simultaneously showed no orhardly any worsening in the transparency over a storage time of 8 days.

Example 3 Calculating the Sweetness Potency of Formulation 1

The sweetness potency of isomaltulose is 40%, which results in a factorof 0.4. The sweetness potency of sucrose is 100%, which results in afactor of 1. The calculation of the sweetness potency of formulation 1is based on the commercial weight (HG).

Sweetness potency reference of glaze based on sucrose =71.4

Sweetness potency formulation1=(10.8_((quantity Hg isomaltulose saturated solution))×0.4)+(37.6_((quantity Hg isomaltulose crystalline))×0.4)+(30.6_((quantity sucrose))×1)

Sweetness potency formulation 1=(4.32)+(15.04)+(30.6)

Sweetness potency formulation 1=49.96

The glaze from formulation 1 thus achieves 70% of the sweetness of thereference sample.

The sweetness potency of formulation 1 leads to a pleasant andsufficient sweetness.

Example 4 Aw Values for Different Non-Crystalline Phases

Sample ID 0 1 2 3 4 5 6 7 8 9 10 Saturated 100 80 75 70 65 60 55 50 4540 35 isomaltulose solution [g] Sucrose [g] 0 20 25 30 35 40 45 50 55 6065 Isomaltulose 32.2 24.3 25.9 20.8 20.3 18.1 17.1 17.7 14.4 13.7 12.1(measured value, HPLC-NH₂) [g/100 g] Sucrose 0 19.6 27.8 29.0 35.0 40.445.1 54.6 53.1 54.5 56.7 (measured value, HPLC-NH₂) [g/100 g] Drysubstance 32.2 43.9 53.7 49.8 55.3 58.5 62.2 72.3 67.5 68.2 68.8 [g/100g] Water [g/100 g] 67.8 56.1 46.3 50.2 44.7 41.5 37.8 27.7 32.5 31.831.2 a_(w) 0.95 0.95 0.95 0.94 0.93 0.92 0.91 0.90 0.89 0.87 0.84

A desired aw value can be set via the ratio of the isomaltulose quantityand sucrose quantity in the non-crystalline phase. Samples 3 to 8,having an aw value of from 0.94 to 0.89, are especially well-suited asglazes for pastries.

1.-17. (canceled)
 18. A method for producing a fondant, icing or pastryfilling wherein sucrose is dissolved in a non-crystalline phasecontaining isomaltulose and water in a first method step and, in asecond method step, crystalline isomaltulose is added to the solutionobtained in the first method step, wherein a fondant is obtained. 19.The method according to claim 18, wherein the first method stepcomprises the following sub-steps: adding a thickening agent to thenon-crystalline phase; heating the non-crystalline phase to 80 to 98°C.; dissolving the sucrose in the non-crystalline phase; lowering thetemperature of the non-crystalline phase to 40 to 70° C.
 20. The methodaccording to claim 18, wherein in the second step the crystallineisomaltulose is added to the solution obtained in the first method step,at a temperature of from 40 to 70° C.
 21. The method according to claim18, wherein the proportion of isomaltulose to sucrose in thenon-crystalline phase (based on the total weight of the isomaltulose andsucrose in the non-crystalline phase) ranges from 20 to 80 through 45 to55.
 22. The method according to claim 21, wherein the proportion ofisomaltulose to sucrose in the fondant (based on the total weight of theisomaltulose and sucrose in the fondant) ranges from 25 to 75 through 85to
 15. 23. The method according to claim 18, wherein the proportion ofthe non-crystalline phase in the total carbohydrate composition of thefondant (weight TS of the non-crystalline phase based on the totalweight TS of the carbohydrates in the fondant) is from 30 to 70% byweight.
 24. The method according to claim 18, wherein at least 80% byweight of the crystals in the crystalline phase have a granule size ofat least 0.1 mm
 25. The method according to claim 18, wherein thenon-crystalline phase contains at least 20% by weight isomaltulose(weight TS of the isomaltulose in the non-crystalline phase based on thetotal weight TS of the carbohydrates in the non-crystalline phase). 26.The method according to claim 18, wherein the carbohydrate portion ofthe non-crystalline phase is at least 50% by weight from a mixture ofisomaltulose and sucrose.
 27. The method according to claim 18, whereinthe fondant contains no more than 3% by weight glucose syrup.
 28. Themethod according to one of the claim 18, wherein the fondant contains 10to 40% by weight water (based on the total weight of the fondant). 29.The method according to one of the claim 18, wherein the fondantcontains 0.01 to 0.6% by weight (total weight thickening agent based onthe TS of the fondant) thickening agent.
 30. The method according to oneof the claim 1, wherein the fondant contains 0.01 to 3% by weight (basedon the TS of the fondant) of at least one preservative approved forfoodstuffs, at least one flavor, or both.
 31. A fondant, icing or pastryfilling made in accordance with the steps of claim
 18. 32. A fondant,icing or pastry filling made in accordance with the steps of claim 19.33. A fondant, icing or pastry filling made in accordance with the stepsof claim
 22. 34. A fondant, icing or pastry filling made in accordancewith the steps of claim
 27. 35. A foodstuff that is at least partiallycoated with a fondant made in accordance with claim
 18. 36. A foodstuffthat is at least partially coated with a fondant made in accordance withclaim
 19. 37. A foodstuff that is at least partially coated with afondant made in accordance with claim 22.